Apple Butter Gluten Free Spice Cake – Perfect For The Holidays!

October 28, 2013October 28, 20134 Comments

I can’t stop thinking about Thanksgiving and Christmas. They are just around the corner. Every time I walk in Trader Joe’s I am hit with a delightful cinnamon smell. My senses run wild and visions of sugar plum fairies dance in my head (to take from a song).

Last night I was feeling in the holiday mood – so what better way to feed this holiday spirit than with spice cake? The richness of the cinnamon, brown sugar and pumpkin pie spice is to-die-for good!

A co-worker of mine (who will remain nameless) really wanted me to incorporate the free apple butter I got last week from work into a culinary masterpiece –so found a way to add it to this gluten free spice cake!

This ingredient really makes the cake nice and moist. This gluten free cake will be a holiday show stopper for sure. Your family won’t even know it’s gluten free, trust me!

You will need: 1 tablespoon butter, 1 ½ cup apple butter, 3/4 cup packed light brown sugar, 3 tablespoons olive oil, 1/2 half and half creamer, 1 cage free egg, 2 teaspoons vanilla extract, 2 cups gluten free all purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin spice and 1/4 teaspoon salt

Preheat the oven to 350 and spray an 8 inch square pan with cooking spray. Just need to get this ready to pour the spice cake goodness in to!

This is the magical holiday cake.

First, in a bowl, pour in your apple butter, brown sugar and olive oil – whisk these together. Add in cream, egg and vanilla. Mix well.

Next add in the gluten free flour, melted 1 tbsp of butter, baking soda, cinnamon, salt and pumpkin spice. Whisk until smooth.

Pour the batter into the pan. Then sprinkle some loose cinnamon and brown sugar over the top of your sweet, little spice cake. Bake for 20-25 minutes.

I am going to start bringing this to Thanksgiving and Christmas parties. It will be a crowd favorite. You can pair it with a glaze icing or low-fat cream cheese. It is great for breakfast too. Enjoy.

Gluten Free Turkey Cheeseburger Soup

October 25, 2013October 25, 2013Leave a comment

Warning before you read this – I cannot guarantee that this soup is low fat. However, it’s gluten free, creamy and will warm your tummy on those cold winter nights.

As soon as I read the name of this soup on ‘Buns in my Oven’s’ blog – I knew I had to make this. I mean, who does not love meat, cheese, garlic and potatoes? But, in a warm soup – wow, I was in heaven! This was easy and fun to make. I slightly modified the recipe to make it gluten free.

The man in your life will love this – 100% guaranteed. It’s like a burger but in soup form. Yum, my mouth is watering just typing about this lovely, little dish.

You will need: 1 pound ground lean turkey, 1 teaspoon salt, 3 tablespoons butter (or use olive oil), 2 chopped garlic cloves, ½ small chopped onion, 1 tbsp dry or fresh chopped basil, 3 cups gluten free chicken broth, 5 sliced red potatoes, 1/3 cup all-purpose gluten free flour, 2 cups skim milk and 8 ounces sharp cheddar (sliced into small cubes).

You will also want to make croutons to place on top of the piping hot soup – after it’s done. You can read that recipe for gluten free garlic croutons, here.

First, brown your meat in a dense soup bowl on the stove. After that is done, drain excess water – and set aside in a separate bowl.

In the same pot (make sure the meat has been emptied), throw a 1 tbsp of butter, onions and garlic. Sauté these for a little bit. Then pour in the 3 cups of chicken broth. Add in the basil pieces and sliced red potatoes. Let this cook for about 10-15 minutes, until potatoes are soft.

In a bowl, whisk the milk and gluten free flour together. Make sure there are no clumps. In a separate pan on the oven– add in the 2 additional tbsp of butter. Then pour your milky mixture over the hot butter and whisk for about 2 minutes.

Pour in the milk mixture to the soup mixture. Stir up thoroughly. Take the cubed, sliced yellow cheese and add in slowly to the soup pot. It will look very creamy and good. Then, lastly – pour in your turkey meat. I also added a dash of red pepper – for taste.

Top off the bowl with garlic, gluten free croutons. Yum. Dinner is served.

Ways To Celebrate Halloween Without Being Ghoulish

October 24, 2013Leave a comment

This website has the cutest pet costumes!

I like fall – but the idea of celebrating the day of the dead and dressing up like ghoulish monsters is not really appealing to me. No thank you.

As Christians we are taught, ‘Whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable–if anything is excellent or praiseworthy–think about such things.’ (Philippians 4:13)

Gazing upon zombies with blood is not my idea of pure and lovely. However, there is no reason to put this holiday off limits or prohibit your kids from trick-or-treating. You can just celebrate this festive day differently.

Instead of witches hats and skeletons adorning wreaths on the front door, how about a friendly pumpkin or smiling scarecrow? Those seem like good exchanges! Let your kids dress like doctors, Bible characters, princesses or super heroes. They don’t have to be ghouls or goblins terrorizing the night.

Place little Bible verses in your candy bowls. So the trick-or-treaters will not only get a little sweet candy but the candy that lasts forever – the sweet Word of God! Maybe Halloween can be a mission field. You don’t have to travel to Africa for this – you can touch lives via your front porch.

You don’t have to hide out from the holiday to preserve your Christian faith – you can be a light right where you are by celebrating differently. Remember we are called to be ‘in the world, but not of it.’

This might be a different take than some – but, by all means – have fun, dress your dog in a ballerina skirt and your little ones in bumble bee outfits. Live differently. Others will take notice. That is what Christianity is about. Embrace goodness.

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Perfect Gluten Free Croutons

October 21, 2013October 21, 20131 Comment

Hey gluten free ladies and gents! Do you ever have a craving for croutons in your salad? I love chopping up romaine lettuce on the weekend and just creating a huge everything salad.

The sky is really the limit on the ingredients. It’s whatever I am feeling for the night. Maybe some fresh sliced avocado pieces? Or some hard boiled eggs – some sprigs of broccoli!

Sprinkle on some chia seeds for that healthy flair. And – yum, the salad is wonderful. A bowl of freshness and loaded with vitamins in those veggies.

However, one thing I miss is that garlic crunch. Sometimes I am perfectly fine without it. I think it’s healthier for me just to skip them – and it is. But, sometimes you just want to splurge a little and eat some of those savory croutons. Live on the edge!

Yet – lots of gluten free ladies are in a rut here. You may be driving all over town just to find special gluten free croutons. And no one has time for that. But, wait – you can make croutons with gluten free bread (and they are better than the store bought kind). Promise you that!

Ready for a salad!

You will need: 4 slices of gluten free bread (I used Udi’s), 2 tbsp. of gluten free chicken broth, 2 tbsp. garlic powder, 2 heaping caps of olive oil, a pinch of pepper.

Cut the bread in little pieces. You can make little or big croutons depending on the mood you are in. I made mine in a semi medium square.

After cutting your squares, pour them in a mixing bowl. (Gluten free bread is going to be a little more crumbly – so be prepared for that).

Add in the olive oil, garlic powder, chicken broth and pepper – churn up the ingredients in the bowl. You want to make sure all the little bread crumbs are seasoned.

For this, I used the broiler on the oven. Set it on high – and lined a cookie sheet with the delicious croutons.

If you use the broiler, hang out in the kitchen because the bread will toast fast. And you don’t want burnt croutons. Now – after toasty, add to any salad and enjoy your perfectly seasoned gluten free croutons!

Light Garlic Gluten Free Pasta

October 19, 2013October 19, 2013Leave a comment

Last night was simply heavenly – it was the first time in a long time that I really have had a chance to breathe.

So, I curled up in my bed with a nice bowl of comfort pasta. Was not feeling like spaghetti sauce – or even pesto.

Sometimes you just want something light and comforting. And, this simple recipe hit the spot. There is nothing like curling up in bed, in a sweater, reading a book – with lit scented candles.

You will need: gluten free corn pasta, ½ cup parmesan, 7 grape tomatoes, ½ tbsp. garlic powder, 2 tbsp. olive oil and pinch of crushed red pepper.

Boil water in a pot (think you know how to make pasta) and set your corn gluten free noodles in there – when boiling. I like corn pasta. It tastes a lot better to me than rice pasta. Less of a gooey mess after you strain them as well! Trader Joe’s has awesome options for corn pasta that will not break the bank!

After the noodles are tender and done, strain and run cool water over the noodles. Pour the noodles back into the warm pot on the stove.

Dump in the parmesan cheese and olive oil. Stir up this beautiful goodness.

Add in the spices. Then slice the grape tomatoes in half (add those in last). I like to turn the stove top back on to heat the cheese and get the flavors to run together.

Now, grab a glass of wine and a nice book – you are ready for a nice, girly Friday night.

May I suggest the book, ‘A Million Little Ways’ by Emily P. Freeman. I am thoroughly enjoying this beautifully written book.

Top the night off with the 1997 flick Anastasia. I totally did that. Embrace your womanhood. It just makes life better.

Healthy Zucchini Gluten Free Pizza Bites

October 18, 2013October 18, 2013Leave a comment

Finished product!

Who doesn’t like pizza? I do. I love pizza. Yet, being a pizza lover and gluten free, it’s hard to really indulge myself in some genuine pizza.

Business trips to New York are not the same – you pass by the greatest pizza places and close – but no cigar. You can’t have them because of the white wheat that you will consume with every gooey bite. Oh well.

But, my friends those tempting days are over! {Cue the choir!} I know there are a lot of gluten free fast food pizzas now. Domino’s is one of my favorite. Please check out the GF Menu.

Yet, if you are a girl watching her skinny, little waist line – might not be the best option. And this is not for those with celiac. That needs to be noted – just for those with gluten sensitivity. The pizza is not made in a 100% gluten free cooking zone.

Before putting these awesome pizza bites in the oven.

In comes the option of zucchini pizza bites – low-carb and gluten free. What? Yep. Completely guilt free.

This literally took me no time at all, and I dined on a feast of mini-pizzas last night. They were scrumptious. And, I really was not missing the dough or crust. I felt lighter and way more healthy for sure.

You will need: 2 zucchinis, 1 bag of low fat mozzarella cheese, Italian seasoning and 1 jar of marinara sauce.

Simply slice the zucchinis into little circle pieces – and set on a baking tray (lined with cooking spray).

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Take a spoon and dab marinara sauce on each little piece. Sprinkle the Italian seasoning over these mini pizzas and then set a pinch of cheese on each round slice.

Preheat the oven to 375 and bake these little circles of goodness for about 10-15 minutes.

Ta-da! Pizza bites without the fat or wheat and totally accommodating to a low-carb diet. Enjoy, radiant ones!

Creamy Gluten Free Dill Sauce – and Health Benefits!

October 16, 2013October 16, 2013Leave a comment

Fish is never complete without a creamy, spice sauce. I served this homemade dipping sauce the other night with my baked salmon. (You can see the picture below!) It made the salmon taste so much better. Yum.

This is way better than any tartar sauce you purchase at a grocery store. And, it’s so simple.

You will need: ¼ cup light mayo, ¼ cup Greek non-fat yogurt, 1 heaping tbsp. dried dill (or fresh!), 2 tbsp. chopped onion, salt and pepper to taste!

Lovely fish sauce in a bowl – before being mixed together.

Just simply mix all these ingredients together in a little bowl. It takes no time at all. You may need to add a little onion powder to the mix. I did – just because I thought it made it more flavorful.

Spoon this dill sauce out in little bowls and serve with some baked fish. It makes dining on fish (which is really good for you) a more pleasureful experience. And you don’t have to worry about hidden additives, gluten and preservatives.

Also an added bonus – dill is actually very healthy for you. It has been used since ancient times. It is typically used as a flavor enhancer; however, that little healthy green plant has some awesome benefits. I wanted to share them with y’all!

Eight benefits include: Aids in bone health, it’s an anti-bacterial, protects against free radicals, offers digestive benefits, treats hiccups and headaches, provides a calming effect and helps with sleep. Read about the benefits more in depth here.

Gluten Free, Garlic Spaghetti Squash

October 15, 2013October 15, 2013Leave a comment

Taylor and I had a little harvest dinner last night. I like to have fish once a week, so this seasoned salmon with homemade dill sauce was perfect.

But the show stopper was the garlic spaghetti squash. I made a believer out of my boyfriend who typically hates squash. So, this gluten free, veggie dish has to be pretty stellar.

It literally did not take me that much time to whip this together. Went to the local Trader Joe’s and bought a $1.99 squash and the rest is culinary history.

You will need: 1 large spaghetti squash, 2 cloves minced garlic, ¼ chopped onion, ¼ cup half and half creamer, ½ cup chicken broth, salt and pepper to taste.

First, cut the squash in half. This might take some time – the exterior is pretty tough. Place the flesh side down on a baking sheet. Set the oven to 375 and bake for 25-30 minutes.

Once the squash is tender, take it out of the oven and let it cool. Then scrape the seeds and darker orange out of the center. With a fork, scrap out the spaghetti like noodle flesh from the side of the squash into a cooking bowl. Let cool.

Happy Camper!

Splash some olive oil in a frying pan and add in the minced garlic and chopped onion. Sauté for a bit then add in the squash flesh. Slowly add in chicken broth and creamer. Salt and pepper to taste. Let cook for about 15 minutes on the stove!

I will make this again!

I let the insides cool in the fridge for about an hour. Then placed the spaghetti flesh back in one side of the squash shell and lined the top with fresh mozzarella cheese. I placed the whole thing in the oven at 375 for about 10 minutes to warm up and melt the cheese on top.

Dreamy Holiday Dessert Milk

October 13, 2013October 13, 2013Leave a comment

I will be the first to tell you that I am not a fan of milk. I like it in my coffee; however, when it comes to just drinking it – nope.

I am this way with any kind of milk: skim, almond, coconut and soy. Something about it just is not alluring to me.

However, as the season is changing, I found myself wanting a little dessert drink after dinner. Hot tea is nice, but I wanted something creamy – and this recipe fit the bill.

One of the main ingredients is milk! Thought I would never say this – but this little dreamy drink is one of my favorites now.

It is simple to make and tastes so good for those dreary, cold nights.

You will need: 1 cup milk, 1 tbsp. honey, a pinch of cinnamon, 1 tbsp. pumpkin spice, 2 caps full of vanilla extract.

First heat up the cup of milk in the microwave – you want to get it really hot (it will be frothy on top). Stir in the honey, vanilla and sprinkle on the spices! Put your dreamy hot drink in a pretty teacup and sip up.

Top Foods That Hydrate Your Skin

October 12, 2013October 12, 2013Leave a comment

Its fall and winter is coming! Winter can prove harsh on your skin. We all know water is the number one hydrator. However, there are foods that can actually hydrate your skin. You may want to think about adding these foods to your diet this winter.

We all want supple skin. And when you are getting older (you’re not 21 anymore!) a diet rich in hydrating foods will make you feel and look younger. When cooking, swap that butter for olive oil or coconut oil which are rich in Omega 3’s. You will notice a difference.

And – remember to always load up on water. Drink away. Seriously, you can never drink enough. Well, don’t drink a swimming pool – there are limits. You know what I mean. Set a drinking bottle on your desk at work and have a goal to refill it twice.